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Coconut chutney | Simple coconut fried gram chutney | Thengai chutney

Coconut/Thengai chutney is one of the staple foods of tamilnadu cuisine. This chutney is very popular in Andhra too. No homes will have breakfast without this side company in southindia. It goes well with idly, dosa, upma, venpongal and many other breakfast items. This is super easy and fast recipe, you can make just in few mins. A fresh coconut is all required to prepare this yum coconut chutney. Stepwise pictures provided for beginners.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 3 People
Calories 130 kcal


To grind:

  • Fresh coconut – 1cup grated/pieced
  • Fried gram – 1tbspn
  • Green chillies – 2 or 3
  • Ginger – ½ inch piece
  • Salt required – 1 tsp

To season:

  • Oil or ghee – 1tsp
  • Mustard – 1tsp
  • Jeera – ½ tsp (optional)
  • Split urad dal – 1 tsp
  • Hing/Asafoetida
  • Curry leaves - few


  • Chop/grate coconut. Wash green chillies and curry leaves.
  • Wash and peel ginger.
  • Recipe:
  • Take coconut, fried gram, chillies, salt and ginger in a mixie jar. Grind them smooth by adding required water. Consistency can be altered based on liking by adding water.
  • You can check the salt and spice level and add salt or chilly at this level.
  • Chutney can be served without seasoning too.
  • For seasoning heat a teaspoon of oil/ghee in a small pan. Add mustard seeds.
  • Once mustard starts spluttering add jeera,split urad dal.
  • When urad turns brown add hing and curry leaves. Fry for 5 seconds.
  • Pour this mixture with oil on top of chutney and mix.
  • Serve with idly or dosa.


  • You can make this chutney without fried gram also.
  • Green chillies can be replaced with red chillies. But green chilly gives the authentic taste.
  • Instead of ginger, use 1 or 2 garlic pods if you are using red chillies.


Calories: 130kcal
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